Chilled cucumber soup with basil pistou and oat creem garnish

Chilled cucumber soup with basil pistou and oat creem garnish

These were the two extras I used in the cucunber mint soup in the last post. As promised, here are the recipes. Both very quick and easy.

Basil Pistou –


2 C fresh basil, loosely packed
4 cloves garlic, minced (use only 2 if they are the very large cloves)
2 t lemon juice
1/3 C good quality extra virgin olive oil
salt and pepper to taste

What to do:

1 Rinse the basil leaves, dry well, and remove the large thicker stems as they can be bitter and woody.

2 Put the basil leaves, lemon juice, garlic and about half the olive oil in a blender, blend till smooth, scraping down the siades as necessary.

3 Start the blender again slowly, and slowly add the remaining oil.

4 Add some salt and pepper to taste.


Oat Creem


100 grm rolled oats (NOT quick cook or steel cut)
pinch salt
600 mls water
1 T sunflower oil (or any neutral oil)

What to do:

Put the oats, salt and about a 1/3 of the water in the blender. Blend for at least 2 minutes till smooth.

Add the rest of the water and blend for another 2 minutes or so.

Add the oil and blend for about a minute.

Sieve the mixture well through as fine a sieve as possible. You shouldn’t be left with miuch more than a tablespoon of pulp.

This oat creem is pretty neutral in taste so can be used anywhere.

The leftover pulp I add into my smoothie the next morning.

Hope these two basics are useful. Both are recipes I found on the internet for the pistou, and the oat creem came from a You Tube video

Bon apetit

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